How to Make Zucchini Casserole with Mint and Parsley - A Step-by-Step Guide

Zucchini casserole with mint and parsley is a delicious and healthy dish that is perfect for a light, summer meal. This recipe combines the fresh flavors of zucchini with the aromatic herbs of mint and parsley to create a flavorful and satisfying casserole. Whether you are looking for a new way to enjoy zucchini, or simply want to add more vegetables to your diet, this recipe is sure to be a hit with your family and friends.

This dish is incredibly easy to make and requires just a few...

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Ingredients

  • 4 zucchini, halved lengthwise
  • ¼ cup olive oil
  • 3 sweet onions, chopped
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 1 cup short-grain white rice
  • 1 (16 ounce) can diced tomatoes, drained and juice reserved
  • 1 cup water, or more as needed
  • 2 tablespoons chopped fresh mint, or more to taste
  • 1 cup chopped fresh parsley
  • 3 tablespoons Chardonnay wine
  • ½ (14 ounce) package little smoked sausages, diced

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  • Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
  • Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
  • Bake casserole in preheated oven until zucchini are tender, about 20 minutes.
  • Nutrition

    251 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 492mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 7g
    • Vitamin C: 34mg
    • Calcium: 59mg
    • Iron: 3mg
    • Potassium: 491mg